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Batata Rassa Bhaji Recipe, How to make Batata Rassa Recipe | Maharashtrian Cuisine

April 24, 2020 by maria 14 Comments

Batata Rassa Bhaji recipe – is a local street food of Maharashtra! What is Batata Rassa Bhaji recipe? Batata means potatoes, rassa means curry and bhaji means vegetable. This could be a breakfast, brunch, snack, quick meal, side food Or a complete meal if clubbed with poori, rice Or rotis. Its also known as patal curry Or rassa in the local language of Maharashtra.

Batata Rassa Bhaji Recipe, How to make Batata Rassa Recipe | Maharashtrian Cuisine

Batata Rassa Bhaji 21

I had made bajra – sesame pooris with Batata Rassa it tasted yum and a comfort food during winter. We had this with some amla pickle and papad. My hubby enjoys such kind of simple food. This recipe has a lot of versions. I have made my own version thinking of appropriate Maharashtra spices and  pastes. Mine is more of Konkan version as have used coconut and kokum. You could check some more Maharashtra local food recipes like Mumbai vadapav, Kanda poha, and Sabudana khichdi.

Batata Rassa Bhaji is made with tomatoes and peas also without them. Some also add cauliflower and eggplant. So add veggies as per your choice or available in the kitchen. You could follow the same recipe for the curry and use your own veggies 😉

This year I would love to post local food, street food, junk food, popular food 🙂 🙂 the list will go on and on. Hope everyone had a blast on new years eve. Wish everyone a happy and great year ahead. Hope 2014 brings in all luck and hard work together ……

How to make Batata Rassa bhaji recipe:

1. Firstly peel the potatoes and chop them into cubes. Immerse the chopped potatoes with some salt into water enough to cover the potatoes.

Batata Rassa Bhaji

2. I have roasted the peanuts as it was raw. If you have already roasted coconut then use them directly. Grind all the ingredients for the white paste until smooth, uniform mixture is formed. Add a little water if required.

Batata Rassa Bhaji

3. Keep all the ingredients handy. Take oil in a wide bottomed pan place on medium heat.

Batata Rassa Bhaji

4. Once the oil is hot add curry leaves, mustard seed, cumin seed, hing, fenugreek seed, chopped ginger, nigella seed, turmeric and red chili powder. When they all crackle nicely.

Batata Rassa Bhaji (11)

5. Add the chopped onion, sugar and some salt. Saute until it becomes light brown in color.

Batata Rassa Bhaji

6. Put the grounded white paste and saute until it leaves oil. Add some water if it’s sticking to the bottom.

Batata Rassa Bhaji (14)

7. Add 1 tbsp goda masala or 1 tbsp garam masala powder or 1 tbsp malvani masala, coriander powder. Saute for 2 mins more.

Batata Rassa Bhaji (15)

8. Now add the potatoes and cook for 4-5 mins.

Batata Rassa Bhaji (17)

9. Put salt, water, some coriander leaves, kokum, jaggery powder and green peas. Pressure cook until 3 whistles Or cook in a covered pan with water over it until potatoes are tender and cooked.

Batata Rassa Bhaji (18)

10. Slice the potato with a knife if potatoes slice easily that means it’s cooked. Taste and check alter any spices if required. Serve the rassa hot with pooris, rice, pav Or rotis.

Batata Rassa Bhaji

 Batata Rassa Bhaji recipe cart below:

4.0 from 3 reviews
Maharashtrian Batata Rassa Bhaji
 
Save Print
Author: Maria@flavorsofmumbai.com
Recipe type: Side, Snack, Main
RecipeCuisine: Indian
Serves: 6
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • White Paste: ½ cup roasted peanut
  • 8 -9 garlic cloves
  • 1.5 tbsp desiccated coconut
  • 1-inch ginger
  • For Curry: 3 tbsp oil
  • 3 medium sized potatoes (peeled and chopped into small cubes)
  • 3 onion chopped finely
  • 8 - 9 curry leaves chopped finely
  • 1 t/s mustard seed
  • 1 t/s cumin seed
  • a pinch of asafoetida (hing)
  • a pinch of fenugreek seed (methi dana)
  • 1 t/s nigella seed (kalaunji)
  • 1.5 t/s kashmiri red chili powder Or as spice required
  • 1 t/s turmeric powder
  • 1 tbsp jaggery powder
  • 1 tbsp sugar
  • 1 t/s coriander seed powder
  • 1 tbsp goda masala or 1 tbsp garam masala powder or 1 tbsp malvani masala
  • 1 cup green peas fresh Or frozen
  • 4-5 kokum Or 1 tbsp tamarind paste
  • ½ cup chopped coriander leaves
  • 3 cups water
  • salt as per taste
How to make the recipe?
  1. Firstly peel the potatoes and chop them into cubes. Immerse the chopped potatoes with some salt into water enough to cover the potatoes.
  2. I have roasted the peanuts as it was raw. If you have already roasted coconut then use them directly.
  3. Grind all the ingredients for the white paste until smooth, uniform mixture is formed. Add a little water if required.
  4. Take oil in a wide bottomed pan place on medium heat. Once the oil is hot add curry leaves, mustard seed, cumin seed, hing, fenugreek seed, nigella seed, chopped ginger, turmeric and red chili powder.When they all crackle nicely.
  5. Add the chopped onion, sugar and some salt. Saute until it becomes light brown in color.
  6. Put the grounded white paste and saute until it leaves oil. Add some water if it's sticking to the bottom.
  7. Add 1 tbsp goda masala or 1 tbsp garam masala powder or 1 tbsp malvani masala, coriander powder.
  8. Saute for 2 mins more.
  9. Now add the potatoes and cook for 4-5 mins.
  10. Put salt, water, some coriander leaves, kokum, jaggery powder and green peas. Pressure cook until 3 whistles Or cook in a covered pan with water over it until potatoes are tender and cooked.
  11. Slice the potato with a knife if potatoes slice easily that means it's cooked. Taste and check alter any spices if required. Garnish with coriander leaves.
  12. Serve the rassa hot with pooris, rice, pav Or rotis.
Notes
Please use spice as required and preferred.
This curry is slightly hot, sour and spicy. So adjust the seasoning and spices accordingly.
If you don't have kokam use tamarind paste.
You could use tomatoes Or eggplant if you want.
This is generally of thin consistency but make as per your preference.
3.5.3251


Filed Under: Budget, Mumbai, vegan, Vegeterian Tagged With: Bachelor Recipes, Vegetarian Dishes

Comments

  1. Harshal says

    April 16, 2020 at 12:35 am

    Written process about how to make is missing use of garlic and ginger. One will end up not using those two ingredients at all.

    Reply
    • maria says

      April 24, 2020 at 9:29 pm

      Harshal, thanks for highlighting have updated when to add ginger.

      Reply
  2. Geeta says

    September 26, 2017 at 7:48 am

    I tried this recipe today and it came out really yummy..husband liked it too…Thank you so much for the recipe 🙂

    Reply
    • maria says

      September 26, 2017 at 11:58 am

      Thanks Geeta for your kind and positive words 🙂 glad to know your husband liked the batata rassa bhaji 🙂 you are welcome Geeta!

      Reply
  3. Vasumathy says

    March 12, 2017 at 7:17 pm

    Tried this an it came out very well. Replaced goda masala with garam masala as u have suggested. Did not have kalonji also. Just skipped it. Still the dish was great. Thanks for this wonderful recipe. It is a keeper.

    Reply
    • maria says

      March 13, 2017 at 12:45 pm

      Welcome Vasumathy, thanks for positive views 🙂 glad you liked the batata rassa bhaji.

      Reply
  4. Nicki says

    March 13, 2014 at 6:15 pm

    This is absolutely delicious, I love the combination of spices, thank you.

    Reply
    • maria says

      March 13, 2014 at 11:20 pm

      Thankyou Nicki do try them surely 🙂 and you welcome.

      Reply
  5. peter says

    March 4, 2014 at 11:06 pm

    hi can you tell what is this goda masala is made from (ingridient)

    Reply
    • maria says

      March 5, 2014 at 12:13 am

      Peter goda masala comprises of desiccated coconut, sesame seeds, cardamom, cassia, bay leaf, peppercorn, cloves, turmeric powder etc. You get this masala easily at all Indian stores. Hope this helped you would soon come up with an authentic goda masala recipe.

      Reply
  6. bushra says

    January 16, 2014 at 4:16 pm

    what is ambadi and goda masala

    Reply
    • maria says

      January 20, 2014 at 6:16 pm

      They are masalas used by Maharashtrians for their curries and veggies. They are easily available at Indian store.

      Reply
  7. Hanna @ MakeFor365.com says

    January 8, 2014 at 9:00 pm

    Oh, my… This looks absolutely amazing, and I love your inclusion of sesame seeds in the pooris! 😀

    Reply
    • maria says

      January 8, 2014 at 9:08 pm

      Thanks Hanna for dropping by 🙂

      Reply

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